The International Traditional Fermented Food Alliance initiated the International Traditional Fermented Food Innovation Competition in 2020, and it has successfully held three sessions to date. The competition has received unanimous praise from industry professionals and garnered recognition and attention from relevant enterprises. To further inspire the innovative spirit of industry experts and scholars, highlight the unique charm of traditional fermented foods, stimulate corporate innovation enthusiasm, and encourage comprehensive innovation in raw materials, production, and sales of traditional fermented foods, the competition aims to establish a bridge for communication and collaboration among enterprises. This effort ultimately supports comprehensive technological innovation and industrial upgrading in the field of traditional fermented foods in China.

Starting in 2025, the name "China Food Cup" will serve as the permanent emblem of the conference. The event will further focus on technological breakthroughs and cultural heritage in the field of traditional fermented foods, promoting global academic exchange and industrial collaboration. It will help advance the recognition and promotion of Chinese fermented foods on the international stage, continuing its spirit of innovation and cultural mission.

The evaluation process will consist of three main stages: expert review, intelligent consumer science review, and brand value assessment.

1. Expert Review: Conducted by national professional committees and experts in the field of traditional fermentation, using internationally accepted evaluation methods. The process involves concealing brand and manufacturer information to ensure impartiality, with sensory evaluation of product characteristics such as color, aroma, and taste, ensuring the fairness and authority of the review.

2. Intelligent Consumer Science Review: Carried out through random sampling, utilizing smart technologies such as electroencephalograms (EEG), facial expression analysis, and eye-tracking to comprehensively evaluate products based on real sensory feedback and physiological responses. This ensures that the evaluation results accurately reflect public experience and preferences.

3. Brand Value Assessment: Key opinion leaders (KOLs) and key opinion consumers (KOCs) from outside the traditional fermentation industry will assess the products. They will evaluate brand value based on criteria such as brand awareness, memorability, innovation, and consumer recognition, ensuring that the evaluation incorporates market perspectives and future development potential.

Highlights of the Competition:

1. Industry Authorities Gather, Bringing Expertise: A distinguished assembly of leading figures ensures authoritative evaluations.
2. Dedicated Showcases with Broad Influence: Special exhibition sessions with significant outreach.
3. Grand Award Ceremony and Multidimensional Promotion: Comprehensive publicity for award-winning entries.
4. Live Streaming with Real-Time Coverage: Full-event live broadcasting for real-time audience engagement.

For more cooperation please contact us. Email: icab_huiyi@126.com